I saw this recipe posted by Adam Liaw (of Masterchef Australia fame) on Twitter and it looked stunning. Making a cake that separates when cooked into two layers, one with a delicious soft custard layer and another light and fluffy sponge layer is one that I had to try making. Though, I made a mistake of taking it out too early so that’s why there’s a few cracks but apart from that, it looked great and where dusting some icing sugar over it helps cover some of that up.

Method
1. Preheat oven to 160ºC and line a 20cm square cake tin.
2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.

3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.

4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.

5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.

6. Then add in the milk a bit at a time until the mixture is smooth.

7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.

8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.

9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.

10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.

Marmalade Custard Cake

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5

Votes: 1
Rating: 2
You:

Rate this recipe!

This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.

Servings

Prep Time

1Cake

15Minutes

Cook Time

Passive Time

1Hour

2Hours

Servings

Prep Time

1Cake

15Minutes

Cook Time

Passive Time

1Hour

2Hours

Marmalade Custard Cake

1

2

3

4

5

Votes: 1
Rating: 2
You:

Rate this recipe!

This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.

Servings

Prep Time

1Cake

15Minutes

Cook Time

Passive Time

1Hour

2Hours

Servings

Prep Time

1Cake

15Minutes

Cook Time

Passive Time

1Hour

2Hours

Ingredients

180gOrange Marmalade(180g = 1/2 cup)

125gUnsalted Butterplus extra for greasing

4Egg Yolks

4Egg Whites

120gCaster Sugar

1tbspCold Water

160gPlain Flour

500mlFull Cream Milk

1tspWhite Vinegar

50gIcing Sugarfor dusting

Servings: Cake

Units:

Instructions

Preheat oven to 160ºC and line a 20cm square cake tin.

In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.

In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.

Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.

Add the plain flour to the mixture and mix on a slow speed until just incorporated.

Then add in the milk a bit at a time until the mixture is smooth.

Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.

Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.

Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.

Remove from the fridge and from the tin, slice and dust with icing sugar to serve.

Recipe Notes

The orange marmalade can be substituted for your favourite kind of marmalade.

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